This changes my counts to LOOK like I have not been keeping a unique streak. Meh.

Did you send them a nasty-gram?

Last night:

Samuel Adams Hazel Brown - Shocked. Probably the best brew of theirs I've ever had. The Untappd ratings score it well also so I'm not off my rocker. I need to look for a sixer, this came from a fall variety pack my wife got for me.

I can't see how one can consider an oak-casked version of a beer to be a "serving style" and still call themselves a "beer person". That's like saying an oaked Chardonnay is the same as a non-oaked version. I do not consider myself any sort of a sophisticated beer person and this seems obvious.

"If you want to be a bad a$s, then do what a bad a$s does. There's your pep talk for today. Go Run." -- Slo_Hand

Well the number back and forth is confusing because they just randomly merged a bunch of numbers together and then couldn't undo it. NEVER change original data. NEVER. And frankly, if they want to clean up beers, they should do it moving forward, not retrospectively.

To the point on cask conditioning, I see (but disagree with) their view. To them, cask conditioning is just a carbonation method. Whether the carbonation is added by yeast in the cask or by injection of CO2 or N2 is immaterial; the underlying beer is the same. But it is actually not the same, as the fact that the yeast remains in the cask and produces a natural carbonation fundamentally changes the beer and its character. In THIS case, cask is a misnomer as it is used incorrect to refer to BOTH oak and cask conditioning.